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Chloe Flavor: Saucy, Crispy, Spicy, Vegan Hardcover – March 6, 2018
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From the Publisher
The best part about living in a doorman building in NYC is that you have a taste tester sitting in the lobby 24/7. I made this dish with my vegan roommate, Daniella, and we both went nuts for it, but we had to bring a plate down to our doorman Paul to see if it passed the test with a non-vegan. He loved it! The flavors really pop—you can’t even tell you’re eating tofu. While huevos rancheros is typically a brunch dish, I like to eat this for dinner, too (and so does Paul!).
1 (15-ounce) can whole or crushed fire-roasted tomatoes, with their juices.
¼ cup diced onion.
1 garlic clove.
¼ cup coarsely chopped fresh cilantro, plus more for garnish.
1 jalapeño, seeded.
1 tablespoon agave.
2 teaspoons lime juice.
½ teaspoon sea salt.
1 tablespoon olive oil, plus more as needed.
¾ cup diced onion.
1 (15-ounce) can black beans, drained and rinsed.
1 (16-ounce) package extra-firm tofu, drained, patted dry, and lightly crumbled.
8 ounces ground seitan (see Tip, page 31).
1 tablespoon nutritional yeast flakes.
1 teaspoon sea salt.
½ teaspoon onion powder.
½ teaspoon garlic powder.
½ teaspoon taco seasoning.
¼ teaspoon ground turmeric.
3 cups (4 ounces) baby spinach.
Freshly ground black pepper.
lime sour cream (Makes 1 cup).
1 cup silken tofu.
¼ cup olive oil.
2 tablespoons lime juice.
½ teaspoon sea salt.
Make-Ahead Tip: The Ranchero Sauce and Lime Sour Cream can be made in advance, and stored in an airtight container in the refrigerator for up to 5 days.
Make It Gluten-Free: Replace the seitan with tempeh and use gluten-free corn tortillas.
Make the ranchero sauce: In a blender or food processor, combine the tomatoes and their juices, onion, garlic, cilantro, jalapeño, agave, lime juice, and salt and blend until smooth. Transfer to a small saucepan and warm over medium-low heat. Gently simmer until ready to serve.
Make the scramble: In a large nonstick skillet, heat the olive oil over medium-high heat. When it shimmers, add the onion and cook for 5 to 7 minutes, until softened. Add the beans, tofu, and seitan and cook for a few minutes more, until lightly browned, adding more oil if the mixture sticks to the pan. Add the nutritional yeast, salt, onion powder, garlic powder, taco seasoning, and turmeric and cook for about 1 minute more, until fragrant. Add water, 1 tablespoon at a time, if the tofu becomes dry. Reduce the heat to medium-low and add the spinach, stirring until just wilted. Taste and season with pepper.
To assemble, heat a tortilla in a pan over medium-high heat or by placing it directly on the burner over medium-low heat for about 20 to 30 seconds on each side, using tongs to flip. Layer a few large spoonfuls of scramble on top of the tortilla, then top with Ranchero Sauce. Drizzle with Lime Sour Cream and garnish with a few avocado slices and some cilantro. Repeat with the remaining tortillas.
Lime sour cream.
In a blender or food processor, combine all the ingredients and blend until smooth. Store in an airtight container in the refrigerator for up to 5 days.
- 8 small soft corn tortillas
- Lime Sour Cream (recipe follows)
- 1 avocado, sliced
Bacon Lover's BLT.
Banana Doughnuts With Maple Glaze.
"With Chloe Flavor, [Coscarelli] is pushing beyond her comfort zone with culinary recipes that show vegan food as a genuine flavor-packed cuisine rather than a dietary restriction." —Nylon.com
“Coscarelli’s fourth vegan cookbook brims with creativity and a wide array of flavor.” —Publisher's Weekly starred review
“A deep bench of rich, flavorful pastas, curries, burgers, and desserts.” —Glamour
“This kick-ass vegan recipe book is anything but limiting. Filled with all things saucy, spicy, and crispy, Coscarelli's inspired dishes are inventive and crave-worthy.“ —Refinery29
"If you're trying to follow a healthy diet but keep craving comfort foods, do yourself a favor and pick up Chloe Flavor." —Health.com
"Filled with bright, tempting photographs… And it’s dreamy." —CookingLight.com
"These [recipes] are true game-changers." —Shape.com
“Consider this book the gateway to a world of craveable, plant-based comfort food… that provides just the right amount of hand-holding.” —Healthyish
"This book is packed with the kind of genuinely exciting vegan recipes that the plant-based chef is famous for." —Brit + Co
"Vegan chef Chloe Coscarelli wants to cater to the masses with new cookbook, Chloe Flavor." —AM New York
“An essential book for those who want to discover Catalan culture and tradition through their tastebuds.” —Pau Gasol, NBA player
“This book will help you discover one of the world’s most ancient cuisines. Guided by the magnificent chef Daniel Olivella, you will travel throughout Catalonia, a culinary crossroads influenced by everyone from the Greeks and Romans to the Arabs and Jews and even the cultures of the Americas. Catalan chefs incorporated all of these influences and developed a unique cuisine with a distinctive personality. Read this book and cook the recipes. Nothing will taste too exotic because Catalan cuisine has been woven into the history of American cuisine itself—thanks, in part, to culinary ambassadors like Daniel Olivella.” —Fermí Puig, restaurateur
“I fell in love with Chloe after watching her make history as the first vegan to win Food Network’s Cupcake Wars, and now, years later, she continues to dazzle the world with her delicious vegan creations. And I’m so happy she does! From California Nachos to Avocado Pesto Toast, every single recipe in Chloe Flavor has been infused with Chloe’s passion for creating fun, flavorful, and fuss-free dishes that demonstrate just how versatile and exciting plant-based eating can be.” —Angela Liddon
“As a Southern cook, the biggest challenge in making vegan dishes is trying to figure out how to leave out meat and dairy without sacrificing flavor and texture. Chloe is one of my favorite vegan chefs because she really understands that you have to maintain not only the great flavors of traditional dishes, but also preserve those great textures. Whether you are 100% vegan or just want to incorporate more whole food, plant-based dishes into your life, Chloe’s got the answers.” —Trisha Yearwood
“Chloe is such a kind, generous soul—and her spirit shines through in these recipes. Everything is easy-to-follow, crave-worthy, and completely nourishing. Chloe Flavor is a must-have, whether you’re a longtime vegan or just looking to incorporate more contemporary elements into your kitchen repertoire.” —Kerry Diamond
“Chloe has changed the way vegans are seen, she has transformed the vegan landscape, and she has stolen this vegan’s heart. Chloe Flavor is a must-have for anyone looking to expand their diet, their mind, and their palate as part of Chloe’s plant-based revolution.” —Mayim Bialik
About the Author
Since breaking into the culinary scene as the only vegan chef to capture the top prize on Food Network's Cupcake Wars, Chef Chloe Coscarelli has been recognized for bringing vegan cuisine to the mainstream as an award-winning chef, successful entrepreneur, and bestselling cookbook author. Debunking the myth that vegan cooking is bland and visually unenticing, Chloe shares her bright, colorful, and tasteful recipes using fresh, healthy ingredients. She has published three bestselling cookbooks, bringing healthy and satisfying vegan and plant-based dishes to the masses.
Author interviews, book reviews, editors picks, and more. Read it now
Top customer reviews
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So many standouts for me, but I’ll list a few, the Meatball Parm, worth throwing a Super Bowl party for, just so you can share them. The cheese sauce is crazy good and the meatballs are great. I made mine more oval than round because I have a small mouth, but either way, YUM!!! The Beans and Greens is going to be a new family favorite and don’t forget those Scallion Biscuits, they are to die for, with the honey butter, don’t forget that either! Shelley’s Matzo Brei super easy and satisfying and tasty! Maple Breakfast Sausage super easy and delicious! Nobody will believe you when you tell them how good the Oatmeal Cake is, so I say just make it and sit back and wait for all OMG’s you’ll be hearing! The Chocolate Avocado Cupcakes and the Stawberry Chocolate Shortcake Cupcakes well, you know....... AMAZING! The first thing you should make in this book is Chloe’s croutons because you’ll want them on hand for soups and salads. Try not to eat them all as a snack tho! I love how exciting and inviting this book is. I love Chloe’s books, they are just brilliant, but this one just inspired me to go for it all and try stuff that looked good but I wasn’t sure of the protein or the unknown to me. All I can say is I’m now friends with the big Three, tofu, tempeh and seitan. Silken tofu, where have you been all my life and matcha, avocado and especially smoky paprika are my new staples. So go for it all with this book, I know Chloe did. These recipes are truly genius! (I wrote this under my husbands account, and purchased them under his account, I’m Nancy)
Her first cookbook is unbelievably good, and my copy is torn, tattered, food-soaked, falling apart, and rubber-banded together b/c I've used it so much and have made those recipes over and over again. Meat eaters in my family are amazed by the recipes and several have become staples in our typical weekly rotations. (BTW, I also have her Italian cookbook and the desserts cookbook, as well as literally hundreds of cookbooks from all types of authors, including Moskowitz, Romero, Patrick-Goudreau, Ronnen, Kenney, etc.)
This new one? Really sad to say that I'm disappointed in it.
A few things -
a .The recipes have way more ingredients than her other cookbooks and do not seem as "down-to-earth accessible" as the past (i.e. the Fiesta Taco Bowl has almost 20 ingredients alone to serve 4). Yes, I know that she never titled the book "easy, 5-ingredients, and painless." That's not my point; I'm simply comparing to past works that are excellent and tried-and-true.
b. There are more recipes where she now uses multiple forms of protein in the same recipe (i.e. McVegan Breakfast Sandwich takes silken tofu, extra-firm tofu, AND seitan - in the same recipe!). This is unlike her past cookbooks where pretty much one type of protein was used and things were less complicated. Also, as one other reviewer pointed out, there's more emphasis on seitan in 7 recipes (i.e. meatball parm, nachos, no-huevos rancheros, taco bowl, BBQ burgers, etc.) versus past cookbooks where she was more reliant on tofu and tempeh. If you are gluten sensitive, be aware.
c. The photography seems disjointed and inconsistent (between angles, light vs. dark, backgrounds, etc.) and strangely too "creative" on certain pages (i.e. p. 83's Healing Soup where the center of the pic is white space and the actual food in the corners; just seems unbalanced?).
d. The "voice" that it's written in seems more cliché too (i.e. title for desserts section is "Sweet Yo' Self") and / or too cutesy sometimes for each recipe's intro (i.e. "One fish, two fish..."). It just seems different from the very authentic voice of the past cookbooks.
I'm sure I'll eventually make a few recipes from it, but none are super appealing at the moment (i.e. more bowls, more salads, more burgers, more vegan takes on the usual).
I suppose I was just thinking it was going to better. Just my honest opinion.
The best test of a cookbook is how well the recipes turn out. In that sense, this book is amazing. In the short amount of time that I’ve owned the book, I’ve now made four different foods using Chloe’s recipes. I’ve found all the ingredients easy to find and simple to prepare, even with my limited cooking skills. I prefer recipes that don’t take too long to prepare since I’m usually very busy with work and sometimes just find myself slicing up raw tofu and eating it. But I had some friends coming over and I couldn’t feed them raw tofu. So I cooked up some of the Burnt Garlic Un-Fried Rice, some 5-Ingredient Kale Pesto Pasta, and some of the Butternut Mac. For dessert, I made the Sea Salted Chocolate Chunk Cookies. They were all big hits! My guests said they never knew I was such a great chef. Little did they know I had a celebrity chef help me with all the recipes. Thank you, Chloe, for making me look so good! I highly recommend this book and encourage everyone to pick up a copy.
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